Italian Pea, Onion, and Ricotta Frittata
A simple frittata makes a great brunch, lunch, or dinner item. This particular frittata is packed with sweet spring peas, white onions, farm fresh eggs, ricotta cheese, and fresh parmigiano cheese!
Servings: 6 servings
Ingredients
- 4 ½ cups petite frozen peas
- 1 medium onion finely chopped
- 1 tablespoon olive oil
- 1 tablespoon basil leaves about 3-4 fresh leaves, torn by hand
- ¼ cup parmigiano cheese more for topping
- 6 large eggs room temperature
- ¾ cups ricotta cheese 200 grams
- ¼ cup bread crumbs
- 1 pat butter
- Salt and Pepper to taste
Instructions
- Preheat oven to 375 degrees F
- Grease a 9" round tart or pie dish with butter and dust with bread crumbs until bottom and sides of pan are evenly coated.
- In a medium skillet, on medium high heat, add olive oil and onion. Cook 5 minutes until translucent and soft. Add peas and basil. Cook an additional 8 minutes. Season with salt and pepper and let cool about 15 minutes.
- In the meantime make the egg filling. In a large mixing bowl- whip the eggs, by hand or with an electric mixer, until perfectly uniform and slightly foamy. Add the ricotta and mix again until well incorporated. Add the parmigiano and mix to combine using a fork.
- Add the peas and onions to the egg and ricotta filling. Pour into the prepared baking dish. Add several tablespoons of ricotta on top. Sprinkle with additional parmigiano cheese. Bake at 375 degrees F for 20-25 minutes (do not overcook it will continue to cook as it rests). Let set 10 minutes before cutting.
- Serve hot, room temperature, or cold as leftovers.
Notes
- Egg Quality Matters. This is a dish where EGGS shine! The better quality eggs the more tasty, custardy, and delicious it will taste.
- Beat Eggs Well. This is a step you don’t want to miss or you won’t reach that unified creamy consistency you desire in the final bake. You don’t want to see striations of yolk or egg white. It should be a unified color and texture.
- Use FULL FAT Dairy. Whole milk, ricotta, sour cream, yogurt, or crème fraîche are all great options. Anything less than a full-fat product will produce a less-unctuous frittata. This is due to the added “junk’ that is added to make products “low-fat”.
- DO NOT use Fresh Veggies. Cook the the veggies FIRST and separately. If you add raw vegetables it will create a watery soupy mess.
- DO NOT Over Bake! A frittata should have the consistency of an egg custard. If you bake it too long it will taste like dry scrambled eggs- yuck!
Nutrition
Calories: 227kcal | Carbohydrates: 22g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 192mg | Potassium: 392mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1041IU | Vitamin C: 45mg | Calcium: 156mg | Iron: 2mg
